Olive oil, for cooking
2 fillets smoked haddock, skin removed & roughly diced
130ml fresh cream
100g crème fraîche
½ tsp wholegrain mustard, optional
200 g cherry tomatoes, cut in halves
3 spring onions, sliced
4 Dubliner Vintage Slices
Salt & Pepper
Preheat oven grill to medium.
Heat a large frying pan with a drizzle of olive oil over medium heat. Once hot, add the smoked haddock and fry for about 2 minutes.
Add the cream, crème fraîche, mustard (if using), tomatoes and spring onions, bring to a simmer and cook for another 5 minutes. Taste for seasoning and add salt and pepper.
Remove from the heat and spoon the mixture between four individual portion ramekin dishes.
Top each one with a roughly broken up slice of Dubliner Vintage cheese, then place under the grill until the cheese is bubbling.
Serve hot with some crusty bread for dipping.
